Cranberry Almond Cookies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

280 g

All-Purpose Flour

2 g

Baking Soda

240 g

Butter , room temperature

90 g

Caster Sugar

220 g

Brown Sugar , firmly packed

3 g

Salt

10 mL

Vanilla Extract

2

Eggs

90 g

Dried Cranberries

95 g

Greek Yogurt Baking Chips , chopped

70 g

Roasted Almonds , chopped

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C) and place rack in center.

Step 2

In a small bowl, stir together All-Purpose Flour (280 g) and Baking Soda (2 g) . Set aside.

Step 3

In a large mixing bowl, with a hand mixer, beat Butter (240 g) , Caster Sugar (90 g) , and Brown Sugar (220 g) on medium speed until light and fluffy.

Step 4

Reduce the mixer speed to low, and add Salt (3 g) , Vanilla Extract (10 mL) , and Eggs (2) . Beat for approximately 1 minute. Add in flour mixture, and beat until just combined. Do not over mix.

Step 5

Fold in Dried Cranberries (90 g) , Greek Yogurt Baking Chips (95 g) , and Roasted Almonds (70 g) . Make sure they are evenly distributed.

Step 6

Line a baking sheet with parchment paper. In heaping tablespoon size balls, place cookie dough 2 inches apart on the baking sheet. Cook for around 12 minutes, checking a little earlier in case your oven runs hot.

Step 7

Let the cookies cool on the pan for 2 minutes, then transfer to wire cooling racks to cool completely.